4/5 Rajiv G. 11 months ago on Google
Hi
Folks...
Went
to
Cavatina
by
Avinash
Martin's
on
a
rainy
afternoon
in
week
1
in
July
'23.
It
was
a
spur
of
the
moment
decision
at
1
pm.
We
called
the
restaurant
and
they
had
tables
available
in
walk
in.
We
were
staying
in
Varca,
so
the
restaurant
which
is
close
to
Taj
Exotica,
was
just
2
km
away.
Three
things
which
struck
me
about
Cavatina's
after
I
visited
it
A)
The
place
is
warm
and
cozy.
There
are
about
6-7
tables.
The
interiors
are
done
up
well.
The
large
glass
windows
allowed
us
to
absorb
the
greenery
outside.
The
staff
were
knowledgeable
about
the
food
and
were
attentive
to
our
table.
B)
The
food
is
presented
very
well..
all
instagrammable.
I
liked
the
way
the
Ros
Omelette
was
presented
in
a
small
trolley.
The
Cafreal
nest
was
presented
on
a
tree
branch
and
the
Cavatina
cigars
were
presented
in
a
cigar
box.
Also
a
lot
of
infused
feni
drinks.
C)
The
food
was
tasty.
You
feel
like
trying
a
lot
of
the
dishes
as
they
are
not
the
usual
items
you
see
at
other
places.
Below
are
some
interesting
tidbits
I
picked
up
on
the
net
about
Chef
Avinash
--
In
Chef
Avinash's
words:
he
wants
to
tell
the
story
of
Goan
food
that
has
never
been
told
before
The
chef
is
creative
with
Goan
food,
but
not
the
regular
perception
of
it,
which
is
limited
to
vindaloo,
cafreal
and
xacuti.
He
dug
deeper,
understood
the
cuisine
of
the
Saraswat
community
and
the
Bahujans.
He
traversed
back
a
few
decades
to
the
aboriginals
of
Goa
—
the
Velips,
Gawda
and
Kunbi
tribes
—
who
were
nomads
and
went
to
different
patches,
grew
and
ate
out
of
them.
He
tried
to
incorporate
the
confluence
of
flavours
and
food
styles
into
showcasing
what
real
Goan
food
is
about
Below
are
some
descriptions
and
stories
about
some
of
the
dishes
we
had.
Spanakopita
made
with
red
amaranth
or tambdi
bhaji,
available
in
abundance
in
Goa
Partra
de
Goa
:
banana
leaf
wrapped
chonok
(sea
bass)
with
recheado
verde
and
water
chestnuts,
This
is
the
story
of
the
dish
:
Prawns
who
drank
the
Feni.
The
video
of
the
table
preparation
is
posted.
There
are
so
many
things
in
common
between
Bengalis
and
Goans…
football,
music
and
love
for
fish,’
says
Avinash.
The
chef,
who
spent
six
months
in
Kolkata,
was
inspired
by
Daab
Chingri
and
created
a
dish
called
‘Prawns
who
Drank
the
Feni’,
which
comes
in
a
daab
and
is
flambéd
with
feni
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